Pork Tenderloin With Burnt Brown Sugar, Orange Confit, And Thyme

145 faves | 2 recommends
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Michael Ruhlman
Nutrition per serving    (USDA % daily values)
CAL
1086
FAT
266%
CHOL
50%
SOD
83%

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Ingredients for 6 servings

2 boneless pork tenderloins, about 1 pound each

6 pieces orange confit, about 2 inches each (see Basics)

2 tablespoons fresh thyme leaves

1 tablespoon coarse salt (or to taste)

3 tablespoons light brown sugar

2 tablespoons oil from the orange confit

4 oranges

3 bay leaves

12 whole black peppercorns

2 cups plus 3 tablespoons extra virgin olive oil

¾ cup white wine

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